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Olive Oil - 2 tbsp. Shrimp - 1 lb., shelled and deveined Salt Pepper Shallot - 1, minced Jalapeno - 1, minced Lemon - 1/2, juiced Parsley Chive - 1 tbsp., chopped Chilli Powder - 1 tsp Mayonnaise - 1/2 cup Dinner Roll For Sweet Onion Jam: Onion - 2, sliced Sugar - 1/2 cup Salt Pepper Lemon - 1, juiced Heat Oil in a skillet over medium heat. Season the Shrimp with Salt and pepper. Add the Shrimp to the skillet and cook for about 2 min on each side. Allow the Shrimp to cool d

For the Salsa:  1 plum or Roma tomato, halved (4 ounces; 114 g) 1/2 medium white onion, end trimmed off, layers peeled apart and separated (4 ounces; 114 g) 1 head black garlic, about 13 cloves, separated and peeled (33 g) (see note) 3 pasilla negro chiles (15 g), stemmed 3 chiles de arbol (3 g), stemmed   1 1/2 cups  homemade chicken stock  or store-bought low-sodium chicken broth For the Tortillas and Filling: 8 (6-inch) corn tortillas 1 pound (435 g) finely shredded homema

Oil - 1 tbsp. Ground Meat - 1 lb. Onion - 1, chopped Green Chilli - 2, minced Garlic - 4 cloves, minced Cumin seed - 1 tsp Caraway seed - 1 tsp Chilli powder - 1 tsp Nutmeg powder - 1/8 tsp Chipotle in Adobo sauce - 2 tbsp., minced Salt & Pepper Tomato - 3 chopped Honey Feta cheese Egg - 5 Naan bread Cilantro Preheat oven to 375 F. Heat Oil in a large skillet over medium-high heat. Add the ground Meat, crumble and cook until the pink color goes away and the Meat is lightly

Peanut Butter - 1/4 cup Bread - 8 slices milk bread or brioche, slightly stale Canola oil, for frying Half and Half - 1 cup Egg - 4 Sugar - 1 tbsp. Vanilla extract - 1 tsp Cinnamon powder - 1/4 tsp Salt Condensed Milk - 3/4 cup Milk - 1/4 cup Lemon zested and juiced Butter, softened Spread peanut butter evenly onto 4 bread slices. Top with remaining 4 bread slices to create 4 sandwiches. Cut off and discard crusts; set aside. Line a baking sheet with several layers of paper t

Chicken Leg and Thighs - 4 Potato - 4, finger slices Olive Oil - 6 tbsp. Sumac - 2 tbsp. All spice - 2 tsp Coriander powder - 2 tsp Garam Masala - 2 tsp Ginger Garlic paste - 2 tbsp. Pepper - 1 tsp Salt Onion - 2, finger slices Cilantro - 1/4 cup, diced Lemon wedges Adjust oven rack to upper-middle position. Heat oven to 425°F On a rimmed baking sheet, combine chicken and potatoes. Drizzle with oil and sprinkle evenly with sumac, allspice, coriander, garam masala, ginger garl

Fettuccine - 1 lb. uncooked Olive Oil - 4 tbsp. Garlic - 3 cloves, thinly sliced Panko - 1 cup Salt Parsley - 1/4 cup finely chopped Parmigiano-Reggiano - 4 oz Butter - 3/4 cup Bring a large pot of salted Water to a boil over high. Add Pasta, and cook according to package directions to just barely al dente. Using tongs, transfer Pasta to a colander, and drain, reserving 3 1/2 cups pasta cooking water. Return Pasta to warm pot; drizzle with 1 tablespoon of the Oil, and gently

Egg - 3 Heavy Cream - 1/4 cup Salt & Pepper Butter - 1 tbsp. Creme Fraiche - 1 tbsp. Chives Whisk together Eggs, Heavy cream, a pinch of Salt and Pepper in a medium bowl until the mixture is homogenous. Melt Butter in a nonstick skillet over medium heat. Add the Egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add Creme fraiche and Chives. Stir until the Creme fraiche is fully incorporated and